An English roast is the cut....better than a blade roast IMHO, used to get lovely English roasts with little oval bones along one side (years ago) Butcher tells me now they no longer include those bones (which added much to the flavor) He says they don't come like that from the major meat processing plants (using for some other cut I guess).
Anyway..looks like a great recipe..wonder why only 1/2 the can of soup...whole can would make more gravy : 0